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Savory Nut Cake

  Raw cashews 1⁄2 Cup (8 tbs)
  Raw almonds 1⁄2 Cup (8 tbs)
  Raw peanuts 1⁄2 Cup (8 tbs)
  Sunflower seeds 2⁄3 Cup (10.67 tbs)
  Eggs 2
  Onions 2 , quartered
  Raw brown rice 1⁄2 Cup (8 tbs), cooked
  Wheat germ 1⁄4 Cup (4 tbs)
  Chopped fresh parsley 1⁄2 Cup (8 tbs)
  Sage 1⁄2 Teaspoon
  Thyme 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Brewer's yeast 2 Tablespoon
  Grated cheese 1⁄3 Cup (5.33 tbs)

In your blender coarsely grind the nuts (not the sunflower seeds) 1/2 cup at a time. Put the coarse meal in a small bowl and stir in the sunflower seeds.
Put the 2 eggs in the blender, drop in the onion quarters and buzz until smooth. Stir this mixture into the mixed hut meals.
Stir the remaining ingredients EXCEPT the grated cheese into the egg-meal mixture and blend it carefully with a wooden spoon.
Pat the mixture into a well-oiled cake plate. Bake the cake at 350ºF for 25 minutes. Sprinkle with grated cheese during the last 10 minutes of baking. Slice the cake into wedges and serve.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2384 Calories from Fat 1218

% Daily Value*

Total Fat 146 g225%

Saturated Fat 25.6 g128%

Trans Fat 0 g

Cholesterol 459.6 mg153.2%

Sodium 1815.4 mg75.6%

Total Carbohydrates 184 g61.2%

Dietary Fiber 40.2 g160.9%

Sugars 23.4 g

Protein 114 g227.3%

Vitamin A 68.9% Vitamin C 109.3%

Calcium 97.7% Iron 167.5%

*Based on a 2000 Calorie diet

Savory Nut Cake Recipe